Search pickyourown.org

Looking for Vegetable Stocks and Broths: Canning at home - easily! With step by step photos, recipe ingredients and costs in 2018? Scroll down this page and follow the links.
And if you bring home some fruit or vegetables and want to can, freeze, make
jam, salsa or pickles, see this
page for simple, reliable, illustrated canning, freezing or preserving
directions. There are plenty of other related resources, click on the resources dropdown above.

Vegetable Stocks and Broths: Canning at home - easily! With step by step photos, recipe ingredients and costs

How to Make Vegetable Stocks and Broths Canning at home - easily!

Canning Homemade Vegetable Stocks and Broths -
Easily!

Click here for a PDF print version (coming soon!)

Making and canning your own vegetable stocks and
broths is also quite easy. Just scroll down this page to see how to do it, in
easy steps and completely illustrated. These directions work equally well
for a variety of vegetables, dried bean or pea broth soups can all be canned. The only special
equipment you need is a pressure canner and canning jars with new lids.
Caution: Do not add noodles or other pasta, rice, flour, cream, milk or
other thickening agents to home canned soups. And if dried beans or peas
are used, they must be fully rehydrated first. If you want to can
soups that contain only vegetables or vegetables with meat broth, see this
page. Also see this page for how
to can tomato soup or tomato-basil soup

Ingredients and Equipment

vegetables (whatever you have)

Vegetable broth, tomato juice or water

Caution: Do not
add noodles or other pasta, rice, flour, cream, milk or other thickening
agents to home canned soups. And if dried beans or peas are used, they
must be fully rehydrated first.

Jar funnel ($2 at Target, other big box stores, and often grocery
stores; and available online - see this page) or order it as part of the kit
with the jar grabber.

Jar grabber (to pick up the hot jars)-
Big box stores and grocery stores sometimes carry them; and it is
available online - see this page. It's a tremendously useful to
put jars in the canner and take the hot jars out (without scalding
yourself!). The kit sold below has everything you need, and at a pretty
good price:

1 Pressure Canner (a large pressure pot with a lifting rack to
sanitize the jars after filling (about $75 to $200 at mall kitchen
stores and "big box" stores, but it is cheaper online;
see this page for more information). For low acid foods (meats
and most vegetables, you can't use an open water bath canner, it has
to be a pressure canner to get the high temperatures to kill the
bacteria. If you plan on canning every year, they're worth the
investment.- and it helps support this web site!

Ball jars (Grocery stores, like Publix, Kroger, Safeway carry
them, as do some big box stores - about $7 per dozen 8 ounce jars
including the lids and rings)

Lids - thin, flat,
round metal lids with a gum binder that seals them against the top
of the jar. They may only be used once.

Rings - metal
bands that secure the lids to the jars. They may be reused many
times.

Optional stuff:

Lid lifter
(has a magnet to pick the lids out of the boiling water where you
sanitize them. ($2 at big box stores or it comes in the kit at left)

Step 1 - Collect and wash your ingredients

Select, wash, and prepare vegetables, meat and seafoods as appropriate for
each type; generally just washing under running cool water.

Step 2 - Wash the jars and lids

Now's
a good time to get the jars ready, so you won't be rushed later. The
dishwasher is fine for the jars; especially if it has a "sanitize" cycle,
the water bath processing will sanitize them as well as the contents! If you
don't have a dishwasher with a sanitize cycle, you can wash the containers
in hot, soapy water and rinse, then sanitize the jars by boiling them 10
minutes, and keep the jars in hot water until they are used.

Put the lids into a pan of hot, but not quite boiling water (that's what the manufacturer's recommend) for 10 minutes, and use the magnetic "lid lifter wand" to pull them out.
Leave the jars in the dishwasher on "heated dry" until you are ready to use
them. Keeping them hot will prevent the jars from breaking when you fill
them with the hot jam.

Step 3 - Cook the vegetables

Cook the vegetables (simmer until soft in boiling water, or steam). For each
cup of dried beans or peas, add 3 cups of water, boil 2 minutes, remove from
heat, soak 1 hour, and heat to boil; drain.

Step 4 - Combine

Combine the solid ingredients (meat and vegetables) with meat broth, tomato
juice, tomatoes, or water to cover.

Step 5 - Get the lids warming in hot (but not boiling) water

Lids:
put the lids into a pan of hot water for at least several minutes; to soften
up the gummed surface and clean the lids.

Need lids, rings and replacement jars?

Get them all here, delivered direct to your home, at the best prices on the
internet! Amazon.com Widgets

Step 6 - Boil for 5 minutes

Boil the combined mix for 5 minutes. Caution: Do not thicken
with any starch, flour or other thickeners.

Salt to taste, if desired.

Step 7 - Fill the jars and put the lid and rings on

Fill jars halfway with the solid mixture (the bottom of the pan). Add
remaining liquid, leaving 1-inch headspace. . Then put the filled jars into the canner!

This is where the jar tongs come in really handy!

Step 8 - Let the canner vent steam for 10 minutes

Put the heat on high and let the steam escape through
the vent for 10 minutes to purge the airspace inside the canner.

Step
9 - Put the weight on and let the pressure build

After 10 minutes of venting, put the weight on and close any openings
to allow the pressure to build to 11 pounds.

Step 10 -
Process the jars in the pressure canner (NOT a standard water bath
canner)

Once the gauge hits 10 pounds, start your timer going - for the time in
the charts below, generally 60 or 75 minutes. Adjust the heat, as
needed, to maintain 10 - 14 pounds of pressure, again, as appropriate for
your type of canner. You absolutely may NOT use a water bath canner.
It MUST be a pressure canner.

Note: the charts below will help you determine the right processing time
and pressure, if you have a different type of canner, or are above sea
level.

Adjust lids and process following the recommendations below according
to the method of pressure canner you have.

Recommended process time for Vegetable
Broths, Stocks and Soupsin
a dial-gauge pressure canner.

Canner Pressure (PSI) at Altitudes

Style of Pack

Jar Size

Process Time

0 - 2,000 ft

2,001 - 4,000 ft

4,001 - 6,000 ft

6,001 - 8,000 ft

Hot

Pints

60* min

11 lb

12 lb

13 lb

14 lb

Quarts

75*

11

12

13

14

Recommended process time for Vegetable
Broths, Stocks and Soupsin
a weighted-gauge pressure canner

Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0 - 1,000 ft

Above 1,000 ft

Hot

Pints

60* min

10 lb

15 lb

Quarts

75*

10

15

This document was adapted from the "Complete Guide to Home Canning,"
Agriculture Information Bulletin No. 539, USDA, revised 2009. Reviewed
November 2009.

. The Ball Blue Book uses longer processing times, but
this is the most recent recipe from the USDA National Center for Home Food
Preservation, while the Ball Blue Book appears not to have been recently
updated.

It is important to learn how to operate your pressure canner by reading the
owner's manual that came with your particular canner. If you cannot find your
owner's manual, you can obtain find one online: Here is where to find some
common manufacturer's manuals:

Step 11 - Turn off the heat and let it cool down

When the processing time from the chart above is up, turn off the
heat, and allow the pressure canner to cool and the pressure to drop to
zero before opening the canner. Let the jars cool without being
jostled. After the pressure drops to zero (usually, you can tell but the
"click" sound of the safety release vents opening, as well as but the
gauge. Let the pressure in the canner drop to zero by itself. This
may take 45 minutes in a 16-quart canner filled with jars and almost an
hour in a 22-quart canner. If the vent is opened before the pressure
drops to zero OR if the cooling is rushed by running cold water over the
canner, liquid will be lost from the jars. Too rapid cooling causes loss
of liquid in the jars!

Step 12 - Remove the jars

Lift the jars out of the water and let them cool on a wooden cutting
board or a towel, without touching or bumping them in a draft-free
place (usually takes overnight), here they won't be bumped. You can then
remove the rings if you like, but if you leave them on, at least loosen
them quite a bit, so they don't rust in place due to trapped moisture.
Once the jars are cool, you can check that they are sealed verifying that
the lid has been sucked down. Just press in the center, gently, with your
finger. If it pops up and down (often making a popping sound), it is not
sealed. If you put the jar in the refrigerator right away, you can still
use it. Some people replace the lid and reprocess the jar, then that's a
bit iffy. If you heat the contents back up, re-jar them (with a new lid)
and the full time in the canner, it's usually ok. You're done!

Once cooled, they're ready to store. I find they last up to 12 months. But
after about 6 to 8 months, they get darker in color and start to get runny.
They still are safe to eat, but the flavor and texture aren't as good. So
eat them in the first 6 months after you prepare them!

This document was adapted from the "Complete Guide to Home Canning,"
Agriculture Information Bulletin No. 539, USDA, revised 1994.

Other Equipment:

From left to right:

Jar
lifting tongsto pick up hot jars

Lid lifter- to
remove lids from the potof boiling water (sterilizing )

Lid- disposable - you may onlyuse them once

Ring
- holds the lids on the jar until afterthe jars cool - then
you don't need them

This is the same type of standard canner that my grandmother used to
make everything from applesauce to jams and jellies to tomato and
spaghetti sauce. This complete kit includes everything you need and
lasts for years: the canner, jar rack, jar grabber tongs, lid lifting
wand, a plastic funnel, labels, bubble freer, and the bible of canning,
the Ball Blue Book. It's much cheaper than buying the items separately.
You'll never need anything else except jars & lids (and the jars are
reusable)! There is also a simple kit with just the canner and rack, and a pressure canner, if you want to do vegetables (other than tomatoes).
To see more canners, of
different styles, makes and prices, click here!

Canning books

The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes Paperback - May 31, 2016

This is THE book on
canning! My grandmother used this book when I was a child. It
tells you in simple instructions how to can almost anything;
complete with recipes for jam, jellies, pickles, sauces, canning
vegetables, meats, etc. If it can be canned, this book likely
tells you how! Click on the link below for more information and
/ or to buy (no obligation to buy)

Want to make a donation?
pickyourown.org does not charge either farmers or consumers! I do all
of the programming, web design and updates myself. If you'd like to make a
donation to help me pay to keep the website going, please make a donation to me
at Benivia through our secure donation processor. Just click the button
below and follow the instructions: